Do you like savory or sweet things for breakfast?
If I had to pick just one category, I’d pick savory, but I like both.
I only go out to brunch about once a year, which is more than adequate since I unfortunately tend to eat my body weight in things like muffins, omelets and hash browns when given the chance.
My usual breakfast is either a mid-morning Greek yogurt with berries, eaten at my desk between patients when I’m in clinic, or a smoothie made from almond milk, vanilla protein powder and frozen fruit – usually consumed when I’m on the go.
But lately, when I have enough time, I’m really digging veggie and egg white scrambles smothered with Sriracha.
I am so, so addicted to Sriracha, and this is a perfect vehicle for it.
Here was my breakfast last Saturday:
- Coconut oil spray for pan
- 2-3 cups raw kale
- 1 cup cherry tomatoes
- 2/3 cup egg whites or egg substitute
- Sriracha, salsa or other hot sauce of your choice
- Spray a saute pan with coconut spray.
- Add cherry tomatoes and sauté on high heat. Ok to let tomatoes blister and split.
- When tomatoes are thoroughly cooked, add a few handfuls of chopped, raw kale.
- Spray the kale leaves with a little extra coconut spray and season with coarse salt, black pepper and red pepper flakes (optional).
- Cook the kale until softened, then add eggs to pan and scramble.
- Smother with Sriracha and inhale.
Any veggies can be used for this, but one reason kale is great is because it is less watery than other greens like spinach. When I make this with spinach, I usually have to drain out excess water before adding the eggs.
I try to limit the amount of cooking spray I use, so the end result usually involves some serious scrubbing of my pan.
Still worth it, though.